Iced Korean Cucumber Soup

Introduction

History

This traditional Korean dish has been enjoyed for centuries, especially during the hot summer months. The combination of cucumbers, chicken broth, and seasonings creates a unique and delicious flavor profile that is both satisfying and refreshing.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to chill the soup thoroughly before serving to enhance the refreshing taste.

- Adjust the seasonings to your preference, adding more or less soy sauce, vinegar, or sugar as needed.

- For a more intense flavor, let the soup sit in the refrigerator for a few hours before serving.

Serving Suggestions

Serve this soup as a starter or as a light meal on its own. It pairs well with grilled meats or seafood.

Cooking Techniques

Chilling the soup thoroughly before serving is key to achieving the refreshing taste of this dish.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian version.

- Substitute tamari for soy sauce for a gluten-free option.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 2 days. Just add the ice cubes and sesame seeds right before serving.

Presentation Ideas

Garnish the soup with a sprinkle of toasted sesame seeds and a few slices of cucumber for a beautiful presentation.

Pairing Recommendations

This soup pairs well with a side of steamed rice or a light salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Calories: 100 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Fats: 4g per serving

Proteins

Proteins: 5g per serving

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin C, vitamin K, and potassium.

Alergens

This recipe contains soy and sesame, which may be allergens for some individuals.

Summary

This Iced Korean Cucumber Soup is a low-calorie, nutrient-dense dish that is perfect for a light and refreshing meal.

Summary

Iced Korean Cucumber Soup is a delicious and refreshing dish that is perfect for hot summer days. Packed with flavor and nutrients, this soup is a great way to enjoy a light and satisfying meal.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Iced Korean Cucumber Soup. It was a hot summer day and I was visiting my friend, Mrs. Park, who had recently immigrated to the United States from Korea. As we sat in her cozy kitchen, she began to prepare lunch for us. I watched in amazement as she chopped cucumbers with precision and skill, adding them to a pot of boiling water along with garlic, green onions, and a handful of other ingredients I couldn't quite identify.

As the soup simmered on the stove, Mrs. Park told me about the traditional Korean dish she was making, explaining how it was meant to cool the body and refresh the mind on a sweltering day. She spoke with such passion and nostalgia, recounting memories of her mother and grandmother making the soup for her when she was a child in Seoul.

I was captivated by her storytelling and the tantalizing aroma that filled the kitchen. When the soup was finally ready, Mrs. Park ladled it into bowls and placed them in the refrigerator to chill. A few hours later, she brought out the cold, refreshing soup, garnished with a sprinkle of sesame seeds and a drizzle of sesame oil.

As I took my first spoonful of the Iced Korean Cucumber Soup, I was transported to a different world. The flavors were unlike anything I had ever tasted before – crisp cucumbers, pungent garlic, and savory sesame all blended together in perfect harmony. The chilled broth was light and refreshing, the perfect antidote to the oppressive heat outside.

I begged Mrs. Park to share the recipe with me, eager to recreate the magic of that afternoon in my own kitchen. She smiled warmly and handed me a handwritten card with the ingredients and instructions. I thanked her profusely, promising to cherish the recipe and pass it down to future generations.

Over the years, I have made the Iced Korean Cucumber Soup countless times, tweaking the recipe here and there to suit my own taste. Each time I prepare it, I am reminded of Mrs. Park and the special bond we shared over a shared love of food and culture.

I have shared the recipe with friends and family, delighting in their reactions as they taste the soup for the first time. Some are hesitant at first, unsure of the unfamiliar flavors and textures. But as soon as they take that first spoonful, their faces light up with surprise and delight. They too are transported to a different world, one where the simple act of sharing a meal can forge connections that transcend language and borders.

As I grow older, I realize the true power of food – not just to nourish our bodies, but to nourish our souls as well. The act of cooking and sharing a meal with others is a form of communion, a way to bridge the gap between strangers and bring people together in a spirit of love and unity.

So, as I prepare to pass on this recipe for Iced Korean Cucumber Soup to my grandchildren, I do so with a heart full of gratitude for all the wonderful experiences and memories that food has brought into my life. May they too find joy and connection in the simple act of breaking bread together, and may they always remember the love and care that went into each and every dish I have shared with them.

Categories

| Chicken Stock And Broth Recipes | Cider Vinegar Recipes | Cucumber Recipes | Green Onion Recipes | Korean Recipes | Korean Soups | Sesame Oil Recipes |

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